A basic cooking method in Oriental kitchens. Generally a wok is used, but you may use a frying pan. The food is tossed about in a hot pan with very little oil, in a process not unlike sautéing.

To rapidly fry food in a large pan or wok over very high heat while constantly stirring the food.

To cook foods quickly over high or medium-high heat in a lightly oiled skillet or wok, stirring constantly ... more on stir-fry here

Stir-fried food is cooked quickly ina little oil in a wok or frying pan and is stirred frequently while cooking.

Cook food, stirring rapidly with a flat spatula, over high heat in a very small amount of oil.

Mix food as it cooks with fat or oil in a hot skillet or wok.

To quickly cook foods over high or medium-high heat in a lightly oiled skillet or wok, stirring or tossing constantly, until desired or specified doneness.

Refers to food cooked in a wok over high heat in a small amount of oil. The trick is not to let the wok cool down, so add food in small amounts. If you add too much food at once, it will stew. Add the meat first, then the thickest vegetables and the ones that take the least time to cook, last.

To cook food quickly in a small amount of hot fat, stirring constantly.

(verb) To cook quickly over high heat with a small amount of oil and constant stirring.

To quickly fry in a small amount of oil (usually in a wok) over high heat while stirring. To facilitate quick cooking, pieces of vegetables and meat are cut into small pieces or strips before frying.

A cooking method that originated in Asia and involves pan-frying relatively small pieces of food in a small amount of oil over high heat for a brief period of time. Stir-frying is often done in a wok or other broad, deep fry pan because the pan's wide mouth makes it easier to continuously turn the food.

a Chinese method of cooking food over high heat, with a small amount of fat (oil), stirring constantly.

To cook small-cut foods quickly over high heat in a small amount of hot oil, constantly stirring.

To quickly cook food in a wok or skillet stirring constantly over high heat.

To cook quickly in oil over high heat, using light tossing and stirring motions to preserve shape of food.

Any dish that has been prepared by stir-frying. That is, the food is chopped into small pieces and cooked very quickly over high heat in a large pan for a short period of time while briskly stirring the food.

To cook small pieces of food in very little fat, tossing constantly over high heat, usually in a wok.

The fast frying of small pieces of meat and vegetables over very high heat with continual and rapid stirring.

A quick, dry-heat cooking method using a lightly oiled skillet or wok. Use high heat while continuously tossing ingredients. Any cut can be used as long as it is cut into thin, uniform strips. Video Clip of how to Stir-Fry